3 Vegan Sandwich Recipes That Don't Skimp on Decadence

Nicole Vranjican makes three Scandinavian-style, open-faced vegan sandwiches—one features algae caviar.

Elevate your lunches with these easy vegan sandwich recipes.

Who’s excited to eat some Scandinavian food? In this video, Nicole shows us how to make Smørrebrød—Scandinavian-style, open-faced vegan sandwiches. Learn how to make Fish-Free Scandinavian Smoked Roe Spread, Cheese & Apple Crispbreads, and Scandinavian Potato Sandwiches. And lunchtime never was the same…

3 Scandinavian-Style Vegan Sandwich Recipes

Make this vegan sandwich recipe for lunch. | Nicole Vranjican/LIVEKINDLY

Fish-Free Scandinavian Smoked Roe Spread

Ingredients

1 cup vegan mayo, such as Vegenaise
2.5 tablespoons vegan seaweed caviar
1.5 teaspoons white rice vinegar
1 teaspoon sugar
1/4 teaspoon smoked paprika
1/4 teaspoon kosher salt
8 grinds black pepper, more to taste
2 teaspoons water (optional)

Preparation

1

In a high powered blender, combine all of the ingredients and blend until smooth. Scraping down the sides as needed until well combined. This usually takes about 1 full minute of blending.
2

Taste and add more salt or pepper if needed. Chill until ready to serve.
3

Serve on slightly toasted bread. I like this best on bread that is crunchy on the outside and soft and fluffy on the inside so a baguette or soft white bread works well.
4

Spread a thin layer of your vegan caviar sauce, then top with thinly sliced cucumbers, a sprinkle of dill if desired and some black pepper taste. Enjoy!

3 Vegan Sandwich Recipes That Don't Skimp on Decadence ft Algae Caviar — This vegan sandwich recipe features crisp apple slices and dairy-free cheese. | Nicole Vranjican/LIVEKINDLY

Cheese and Apple Crispbreads

Preparation

1

Thinly slice the apple and set aside.
2

Then spread a thin layer or mustard on top of each cracker and top with 1 slice of vegan cheese. Tip: I like to slice the cheese in half and place each half on top of each other to fit nicely on each cracker.
3

Top with apple slices and enjoy!

Scandinavian Potato Sandwiches

Ingredients

2 medium-sized red skinned potatoes
6 tablespoons vegan mayo
1/4 teaspoons yellow mustard
2 tbsp finely chopped dill pickles
1/2 teaspoon dried dill
1/8 tsp paprika, regular not smoked
1/4 tsp kosher salt, plus an extra pinch for the potatoes
6 grinds black pepper, more to taste
1/3 cup cucumber slices
4 slices of sourdough or whole grain bread

Preparation

1

Add the potatoes to a saucepan with a pinch of salt and cover with filtered water. Bring to a boil and then reduce heat to medium high. Cook for about 25 minutes or until fork tender. Then remove from the pot and allow the potatoes to cool completely. Tip: This can be done the night before or you can skip this step if you have meal-prepped or leftover potatoes.
2

Next, combine the mayo, mustard, pickles, dried dill, paprika, salt and pepper in a bowl and mix well. Note: the mixture will be slightly saltier than it would be if it were going to be served on its own as sauce because the potatoes will get their flavor from the sauce and benefit from the extra seasoning. Taste and adjust seasonings as desired then set aside.
3

When the potatoes are completely cooled, use a spoon to gently remove the skin. Then use a sharp knife to slice into 1/4-inch thick disks.
4

Assemble: Toast the bread and slather on a thick layer of the sauce on each slice. Then top with potato slices and sprinkle with paprika and black pepper if desired. Top with a few cucumber slices and serve.

Notes:

It’s more common to use white pepper for these kinds of Scandinavian recipes so use that if you have it handy. Start with a pinch and adjust as needed. I used the vegan caviar from Ikea to make this recipe, which can be found in the refrigerated section at Ikea (right next to the non-vegan caviar, so it’s easy to miss!)

Smoked paprika is key here because we want to mimic that slightly smokey “smoked salmon” flavor so make sure it’s not sweet paprika or hot paprika because those spices will yield a different result.

Like I said above, I think the cucumbers are pretty essential for serving and they really tie everything together. If you’re not a fan of regular cucumbers, try English cucumbers and slice them very thin. They’re best cold, so store in the fridge until ready to use. This spread lasts for about 2 weeks in the fridge when stored in an airtight container.

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